Well if taste is a problem, try not-old beans. I dont have much Starbucks experience, let alone, none with their beans, but old beans will affect taste.I wouldn't worry as much about the change in grindsetting as I would in taste.

Im not really sure if the number of your grindersetting is as helpful as you think. I dont think the grinders are calibrated exactly the same, rather play with it, is the coffee too weak, try finer. To much sludge or to strong try coarser... Maybe even overdo it to play with setting and tastedifferences.

Now for the new part... I did find this video very informative, even though I think 17-20 g of coffee for 300 g of water is very Little coffee... Ive in generel settled for around 14 g pr 200 g water. Also he's saying 20 on encore...

No, I meant I used some old starbucks coffee In the pics. Trust me, I'm not using that crap! I'm using fresh quality coffee...lol Gonna move down to 20 which Is obviously a tick finer than 22 in the pic. I'm using more of a light roast coffee so that may be another reason for weakness in the flavor...So I'm gonna buy something darker next time.

Update: Setting 20 and 14 grams to 200 grams water. Much better! But It was very hard to plunge!I almost splashed coffee everywhere trying to plunge, Is this okay? It took me like 30 seconds to press...Lots of resistance and I didnt have much on 22.

I almost splashed coffee everywhere trying to plunge, Is this okay? It took me like 30 seconds to press...Lots of resistance and I didnt have much on 22.

You're at the fineness limit & coffee amount that your French press screen hole size can handle without 'locking' up or jamming.It depends on how long you're waiting before you begin your press out/plunge. How long after steeping are you waiting to plunge please?

This is only a French press, not rocket science lol! {;-)

P.S. I've just added you as a contact on Yahoo! Messenger Barrett, & can help/discuss with you chatting if you'd like.

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